Stamped pasta with aubergines, roasted peppers and coriander

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour and semolina. Add 250 ml water, 3 tablespoons of oil and 1 tablespoon of salt. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Form into a ball, wrap in foil and chill for approx. 30 minutes

2. 2

   Clean, wash and cut the aubergines into small cubes. Peel and chop the onion and garlic. Drain the bell peppers and collect the stock (approx. 50 ml). Dice the bell peppers as well. Wash coriander, shake dry, pluck off leaves and chop

3. 3

   Heat 2 tablespoons of oil in a coated frying pan. Fry the aubergines, onion and garlic for 4-5 minutes while turning. Add paprika and fry for 2-3 minutes. Mix the stock, vegetable stock, starch, sugar and 2 tbsp. oil. Deglaze the vegetables with it, bring to the boil again, remove from the stove

4. 4

   Take the pasta dough out of the foil, knead it again with your hands and quarter it. Form the noodle dough into several rolls (approx. 2 cm Ø) and cut them into pieces of approx. 1.5 cm width. Cover unused noodle dough. Flatten dough pieces with a noodle stamp (approx. 3.5 cm Ø) or the flat underside of a bowl with an embossed base. Place the finished noodles on a floured baking tray

5. 5

   Bring plenty of salted water to the boil in a large pot. Simmer the noodles for 6-7 minutes. Take off some pasta water and put it aside. Pour the noodles into a sieve, rinse briefly, add to the vegetables with coriander, stir, dilute with some of the noodle water if necessary. Season with salt and pepper and arrange on plates

6. 6

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
730 kcal

CARBS
119 g

FATS
19 g

PROTEINS
18 g